Smoky bacon wrapped Chicken

I make this dish often for the boys – this is delicious – only a few ingredients – easy to make – the veggies are my add in.

From the book Practical Paleo. I make the spice mix in quadruple batches, and put in a spice container – left in the cabinet to grab quickly when this dish is requested. I share a photo of the bottle in one of the photos. I made up a bottle for the boys so they can make this in Colorado (which they have, because I’m in Indiana) Alex, my 23 year old, loves this dish. I give the bacon to the strays because I don’t care for it like this, but it definitely helps the flavor of the dish during the baking process.

I found this in the Practical Paleo cookbook a few years back, and have tried several similar recipes since, and bookmarked them all.

*TIP: I have tried this with boneless thighs and we prefer bone in, with this recipe.

In the oven right now, and it smells so good.

Puffed Chicken Sandwich

Years ago, I learned of a Victorian Tea Room in Eureka Springs, AR. The tea room was owned by a husband and wife, who loved antiques and cooking. The dishes were down home cooking, easy to put together, but always with a touch of something that made them extra delicious. They have since closed down (retired) I came across the cookbook over the weekend at a yard sale (very happy lady, right here) I had leftover chicken so, I made the Carrot Soup (Jim and I really enjoy the taste of baked carrots) and the Puffed Chicken sandwiches.

Oh My! Yes, this will definitely be made again. Now, I know what to do with the leftovers besides the norm.

I only used 1 Tbsp. of lemon juice, as I felt like 1 1/2 was too much

Victorian Tea Room in Eureka Springs, AR owned by a husband and wife who loved antiques and cooking – the dishes were down home cooking, easy to put together but always with a touch of something that made them extra delicious. They have since closed down (retired) After looking over all the recipes in the book, there are many I want to make but I started with these two. On page 15, the carrot soup and on page 28, the Puffed Chicken Sandwiches. I made the Carrot Soup, (Jim and I really enjoy the taste of baked carrots) and the Puffed Chicken sandwiches, because I had leftover chicken. These sandwiches are delicious and they remind me of tuna salad sandwiches. I’ll be making these often this summer. I would cut back to 1 Tbsp of Lemon juice instead of 1 1/2.

Oh My! Yes, this will definitely be made again. Now, I know what to do with the leftovers besides the norm.
I look forward to many recipes I have marked in this book.

Update: Today, I borrowed from the recipe on page 103: Chicken dressing casserole. I bought pork chops at Kroger on sale, and I wasn’t thrilled with the flavor – boring. I remembered the dressing casserole recipe in this book, and decided to use the leftover pork with this recipe. Delicious, and this recipe saved the dish. Anything with stuffing, and cream soup is usually a life saver for boring meats

Vegetable Garden Cake

Vintage cookbook:

3 eggs, beaten until fluffy

1 cup oil

2 cups granulated sugar

1 1/2 cups lightly packed shredded zucchini

1/2 cup tightly packed shredded carrots

2 cups all-purpose flour

1 teaspoon salt

2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon vanilla

1/2 cup ground almonds

1/2 teaspoon cinnamon

milk glaze:

1/2 cup sifted confectioners’ sugar

2 teaspoons hot milk

1/4 teaspoon vanilla

1/2 cup powdered sugar, sifted

10 marzipan carrots (I did not use these)

Combine eggs, oil, and sugar; mix well. Stir in zucchini and carrots. Add remaining ingredients; stir until well moistened. pour into 2 greased and floured 9-in cake pans. (I used a 9×13 inch pan and made 1 larger cake)

Bake at 350*F 25 to 30 minutes or until done. (Since I used a 9×13 pan, I baked for 35-40 minutes) Cool slightly before removing from the pans. Freeze 1 cake layer for use at another time.

Prepare milk glaze by mixing sugar, milk, and vanilla until smooth. I used extra milk – add till it looks easy to spread. Cover the top of the cake generously with glaze. Place a small amount of glaze on a teaspoon; drizzle glaze in scalloped design around the edges of cake. Dust top of cake with powdered sugar. Arrange marzipan carrots around the outer edge of cake.

Yield 10 servings.

Tip: I did not have a large enough zucchini to make 1 1/2 cups – it made 1/2 cup so I added a squash which measured 1 cup. I believe with a recipe like this, when it comes to these vegetables, you can play with a variety. So, I have 3 types of produce in this. I doubled the glaze due to using 9 x 13 pan; I added more milk in to the glaze recipe to make the consistency work

From the Encyclopedia of Creative Cooking

This cake is moist and delicious

I will include the original recipe from the book in the comments

Banana Spice Squares

This definitely screams fall with the first bite. The smells of the house are saying fall. This is a delicious, soft bar/bread.

1967 Southern Living desserts book

22 minutes worked for me here in Indiana. To take these bars over the top in banana flavor, I added banana flavoring. This was very easy and quick to create this morning. The spices in this recipe definitely make this a fall treat. I made this last weekend without the banana flavoring – Made it again today due to how easy and quick it is – I added banana flavoring. I made notes on the recipe to add the flavoring from now on.

This is my favorite cutting board made by my late father in law, 75 years ago. He made the board from an 80 year old tree on the property, that fell during a lightning storm. I’m always sharing food photos on this cutting board; I smile when I use it, thinking of the fond memories we have of him.

Top me twice Cake – vintage recipe

1968 Pillsbury’s Bake Off Dessert Cook Book

I would refer to this as a pineapple pecan coconut coffee cake.

This cake is delicious! It is moist and holds the shape when cut in to sections. This recipe is very easy and quick to put together. The smell of the pineapple baking is wonderful, and while pouring the glaze over the top of the warm cake, you really can’t wait to taste it.

Tips: The recipe says 45-50 minutes. I checked the cake with a piece of spaghetti at the 40 minute mark and it was done. I turned off the oven and left the cake in for a couple minutes, and then pulled it out before the 45 minute time frame. 40 minutes here in Indiana works. After you pour the sauce on the warm cake, run a knife around the outside edge, and let that sauce run down under the cake – also poking holes all over cake before pouring sauce on would really enhance the already moist cake. While sprinkling the topping on, I thought about only doing half as it seemed like too much, but I stayed true to the recipe and it worked. So, sprinkle the entire topping on. The sauce may seem like a lot, but if you follow my tips (above) you’ll see why it moistens the cake and does not hurt the texture. Jim couldn’t wait for it to cool down. He said it is delicious, and he will be eating it for breakfast.

Top Me Twice Cake


2 cups All Purpose Flour

1 cup sugar

1 tsp soda

1 tsp salt

1 can (13 ½ oz) or 1 ½ cups crushed pineapple, undrained

1 teaspoon vanilla

2 eggs


½ cup firmly packed brown sugar

1/3 cup flaked coconut

½ cup chopped pecans


½ cup butter or margarine

½ cup light cream

½ cup sugar

½ tsp vanilla

Oven 350 9 -inch square cake

Cake: In large mixer bowl, combine all cake ingredients at lowest speed until blended; beat 2 minutes at medium speed. Pour into 9-inch square pan, which has been greased on the bottom only. Sprinkle with Topping. Bake at 350 for 45-50 minutes until cake springs back when touched lightly in center. Just before cake is done, prepare Sauce. Pour sauce over warm cake. Cool before serving.

Topping: combine all ingredients

Sauce: In small saucepan, melt butter. Blend in remaining ingredients.

Spicy Fruit

Spicy Fruit: I did not have graham crackers so I used Biscoff cookies – based on the taste of these, you can use a variety of shortbread type cookie crumbs. I tried a variety of fruits like oranges, pineapple, peaches, bananas and mango (because I had them – try a variety of fruit with this) My favorites were the oranges and the pineapple. Jim said, “this is fun!” It’s not something I’ll make often because it is rich since you cook them in butter. This is from The Women’s Day 1966 Encyclopedia of Cooking

One dish inspired the rest of the week

One dish made on Monday is used to make several meals the rest of the week.

I made the spring pasta stir fry last year, and just made it again this past Monday. The veggie stir fry makes a lot. Tues, I add the leftover stir fry to the top of a salad. Wednesday, I used the leftover stir fry veggies to make the quiches – this is so good and very filling. Thursday and Friday, we will have leftover pasta stir fry and/or mini quiches

You can use this recipe for the quiche – I used a regular size muffin pan, and instead of using the quantity of veggies in this recipe – I winged it with the leftover stir fry from Mondays meal.

The quiche were good with piece of avocado on each; I also refrigerated leftover, and heated them with the avocado pieces still on for dinner for 20 seconds in microwave and they were still just as delicious as this morning. These are very filling. I would definitely make these again. Get creative with your mix ins. Try a variety of vegetable combos and cheeses.

Cranberry White Chocolate Cookies

I freeze half this batch for later baking; I drizzle white chocolate baking discs so that I do not need to use the shortening for the top chocolate – which just makes these amazing. Delicious!

I make these every few months to restock the freezer.

Cranberry White Chocolate Cookies

These are delicious with or without the glaze –

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

2 eggs

1/3 cup cranberry juice

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 cups dried cranberries

2 cups vanilla or white chips

Glaze: 2 cups vanilla or white chips 2 tablespoons plus 1 1/2 teaspoons shortening

In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, cranberry juice and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Fold in cranberries and vanilla chips. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 for 10-12 minutes or until edges begin to brown (mine baked for 14 minutes). Cool for 2 minutes before removing to wire racks to cool completely.

For glaze, microwave the vanilla chips and shortening at 70% power until melted; stir until smooth. Drizzle over cookies.

Yield about 7 dozen

I used a medium cookie scoop and this made over 54 – Jim was eating them as I baked so I’m not sure how much over the 54 tally.

I froze half of the dough balls for later baking. These are cake like on the inside and slight crunch on the outside.

These were also delicious without the glaze. Delicious and I will make again

Taste of Home Holiday & Celebrations 2008